Grilled portabello and goat cheese burger

    3 hours 15 min

    A super-delicious meat-free sandwich. Seasoned portabello mushrooms are grilled and served in a toasted sandwich roll with roast beetroot, spinach, goat cheese and a creamy aioli.

    28 people made this

    Serves: 4 

    • 2 medium beetroots
    • 4 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • 1 teaspoon dried rosemary
    • 2 cloves garlic, finely chopped
    • 4 portabello mushroom caps
    • 115g goat cheese
    • 4 sandwich rolls, split and toasted
    • 50g baby spinach leaves
    • 3 tablespoons mayonnaise
    • 2 cloves garlic, finely chopped
    • 2 limes, juiced

    Prep:20min  ›  Cook:55min  ›  Extra time:2hr cooling  ›  Ready in:3hr15min 

    1. Preheat an oven to 200 C / Gas 6.
    2. Cut the tops off the beetroots and place them in a baking dish with enough water to cover the bottom of the dish.
    3. Roast the beetroots in the preheated oven until they are easily pierced with a knife, 40 to 50 minutes. Refrigerate until cool. Slice and set aside.
    4. Preheat the grill and set the oven rack to the second level from the heat source.
    5. Whisk the olive oil, balsamic vinegar, rosemary and 2 cloves chopped garlic together in a bowl. Spread about half of this mixture over the ribbed side of the portabello mushroom caps; arrange the mushrooms on a baking tray with the ribbed sides facing upwards.
    6. Grill the mushrooms until tender, making sure to not burn the garlic, 5 to 7 minutes. Flip the mushrooms and brush the remaining olive oil mixture over the tops of the caps. Return to the oven and grill until tender, about 5 minutes more.
    7. Spread equal amounts of the goat cheese on one half of each of the sandwich rolls. Top each with a portion of the sliced beetroot and the spinach. Whisk the mayonnaise, garlic and lime juice together in a bowl; spread evenly over the remaining sandwich roll halves and top with one mushroom cap each. Bring the two halves together to form the sandwiches to serve.

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    Reviews in English (20)


    These burgers are so good! Actually, I've been jonesing for another one, so I may have to make these this weekend.  -  20 Aug 2009  (Review from Allrecipes US | Canada)


    Made these for a vegetarian friend without the buns, spread the cheese right onto the mushroom, since we are gluten free. Nothing was missing in fact I think the bun would actually take away from the fantastic flavors. I honestly wasn't sure if I would like these but they are so good. I will be making them again and in fact using the toppings on some steak for my mushroom hating family. I did have to use a small can of sliced beets which I just put into another baking dish along with the mushrooms.  -  19 Mar 2011  (Review from Allrecipes US | Canada)


    Yummy. I substituted feta for goat cheese, used garlic powder instead of fresh and skipped the spinach. Came out fabulous. Will definitely make again. Oh, and I toasted the buns with the feta on it so that the cheese got melty and clung to the bread. Otherwise, it would have probably crumbled and fallen off.  -  12 Oct 2009  (Review from Allrecipes US | Canada)